Bacon and Swiss Chard Pasta

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It has been one of those weeks – work is crazy busy, my youngest has a birthday party and it seems like I have no time to cook. We needed something healthy and satisfying in a hurry – what is better than pasta? Bacon and pasta, oh yeah and some veggies for good measure.

Ingredients:

10 oz pasta
4 oz bacon, cut into 1/2 inch pieces
1 red onion, thinly sliced
2 bunches Swiss chard, chopped w/o stem
Red chili flakes
1/4 c white wine
1 TBSP balsamic vinegar
3 TBSP olive oil
2/3 c Parmesan, grated
Burrata, if you have it

Cook pasta according to package.

In a 12 inch skillet cook bacon until crisp. Remove bacon, add onions and pepper flakes to dripping and cook, add wine if the pan starts to get you dry. Once soft, add chard and 1/2 c pasta water and cook over medium heat until wilted. Stir in pasta and cheese cook for 2 minutes, add more pasta water if too dry 1/4 c a time.

Serve topped with a couple slices of burrata cheese.

Serves 4.

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Strawberry Cupcakes

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At the request of my youngest, I baked Strawberry Cupcakes for him to take to daycare. These are about as healthy as you can get, low fat, low sugar and most important tasty!

Ingredients:
2 c flour (I used 1/2 reg & 1/2 whole wheat)
1/2 c sugar (coconuts palm sugar)
1 1/2 tsp baking powder
1/2 tsp baking soda
1 egg
1 1/2 c diced strawberries
1/4 c canola or coconut oil
1 c milk
2 tsp vanilla

Frosting:
8 oz low fat cream cheese
1/2 – 1 c powdered sugar
1/4 c strawberries

Preheat over to 350. Line muffin tin with cupcake liners.

Whisk together dry ingredient. Whisk together wet ingredients. Combine. Fill cupcake tins 3/4 way. Bake for 18 – 22 minutes – when tester comes out clean.

Combine frosting ingredients in a food processor, process until combined and smooth. I only use about a 1/2 c sugar, add more to taste.

Makes about 18 cupcakes.